Recipes

This page is for my Recipe Backlog. Meads I haven’t tried yet that I want to especially the Patrick Rothfuss ones. Recipes I’ve attempted are in Completed Recipes

Blueberry Pancake Mead - Link

  • 2lbs of honey
  • 2 cups of blueberries
  • 8.5 oz of pure maple syrup.
  • 1/2 packet of Lalvin K1-V1116 yeast
  1. Bring the maple syrup and blueberries to a boil, then reduce to a simmer for 10 minutes.
  2. Add the blueberry/syrup mixture, honey and water into the jug.
  3. Pitch yeast according to the package and add

Name of the Wind Metheglin

  • Reddit Recipe - Link
    • 3 1/2 lbs Wildflower Honey
    • Apple juice (roughly 400ml used)
    • Grape juice (roughly 500ml used)
    • 6 cups of Chai Tea
    • 1-2 apples (sliced thin, sprinkled with cinnamon, and toasted)
    • 1-2 pears (again, thinly sliced)
    • 2 cloves
    • 3 cinnamon sticks (well broken)
    • 1/4 tsp ground cinnamon
    • 1/2 tsp cardamom
    • 1 tsp Yeast Nutrients
    • 1/4-1/2 Wine Tanin
    • Lalvin EC-1118 Wine Yeast
  • Storm The Castle - Link
    • 3 pounds of clover honey
    • 25 raisins
    • 2 pears
    • 3/4ths of an apple
    • 8 grapes cut in half
    • 1 clove
    • 1 pinch of cardamom
    • 1 cinnamon stick
    • Natural spring water

The Mindbender Mead - Link

  • In a 3 gallon Carboy
  • 4.5 lbs Wildflower honey
  • 1 pint apple juice
  • 2 packages champagne yeast (LALVIN brand) - EC-1118
  • 1/2 tsp yeast energizer
  • 3 drops willow tincture
  • 3 tbsp orange rind
  • 7 whole cloves
  • 1/2 tsp morning glory seeds (black)
  • 1 tbsp clover seeds
  • 1/4 (unit missing) bee pollen
  • 1/4 oz stick cinnamon – well broken
  • 1/2 tsp cardamom seed
  • 1/2 tsp hysop
  • 2 pinches brown flaky stuff (pau d’arco/Cinchona bark)
  • 1 tbsp poppy seed
  • 1/2 tbs fenugreek (whole)
  • 1 lean pinch wormwood
  • +1 gallon distilled water

Bochet (Black Mead) - Link

  • 1 pint (675 g) honey
  • 2 cups distilled water
  • 5 g dried ale yeast
  • About 3 g yeast nutrient, optional
  • 5 g dried ginger pieces*, optional
  • 5 g long pepper*, optional
  • 5 g grains of paradise*, optional
  • 2 g whole cloves, optional
  • A couple of handfuls of wood chips*, optional
  1. Add the honey to a very large pot and set it over medium heat. Heat it, stirring occasionally.
  2. Once it starts to bubble, stir slowly and constantly, making sure to scrape down the sides as you go. Control the temperature to keep the foam in check. ~10 minutes
  3. Add water slowly and carefully, up to just above a gallon total volume. (recipe says to add 2 additional cups but there’s no point imo)
  4. Allow the mixture to cool to around 120 Deg F. Strain the bochet and pour it into the sterile container you’re going to ferment it in.
  5. Pitch and add yeast to the mixture.
  6. Lightly grind spices and add to mixture with a brew bag and add brew bag to carboy.
  7. Remove the spices after ~3 days.
  8. Finish fermenting as normal, rack off the yeast and either age in fermenter or in bottles.

Piña Colada

Untested, kinda developing my own recipe here (AH)

  • Primary
    • 1/4 Gal Pineapple Juice
    • 1/4 Gal Coconut Water
    • 2/3 cup Lime juice
    • 3 lbs Honey
    • 1 Packet K1-V1116 yeast
    • 1/2 tsp pectic enzyme
    • 1/2 tsp Fermaid-O Nutrient
    • Spring Water to fill
  • Secondary
    • 1.5 lbs Pineapple (lots of water so maybe increase amount used)
    • 0.6 lbs (10 oz) Maraschino cherries
    • 1/4 tsp coconut extract

From what I can tell, pineapple sucks to ferment. People ferment a normal primary and then adds the pineapple in after in the secondary phase (note from Oct 16, 2014). If I use pineapple juice I can put it in the primary (link). Seeing some people say they’re getting caramel-notes from coconut water, which should be interesting (Link). Maybe should use coconut extract.

Skyrim Mead

Pulled from the official cookbook - Link : Images

It appears whoever wrote these recipes were not aware of backsweetening as they encourage you to drink them before they ferment long enough to go dry, and all ingredients are added in primary. The way they make these recipes is to start with a Quick Mead (basic 2 lbs honey/1 gallon water mead) and add any additional ingredients listed below in primary. Shelby suggested we add them in secondary instead and I agree so I’m going to switch that up a bit and stabilize the quick mead and add the ingredients in secondary.

From the original book: “The Honningbrew Mead adapts especially well to longer aging, while the Black-Briar Mead is better early while still fruity, and it’s no wonder-the Honningbrew has set out to make an excellent mead, while the Black-Briars are out for profit alone.”

Which is cool lore wise but I feel like might point to a problem with the recipes and again, the lack of stabilizing and backsweetening. Also all these recipes are for 1/2 gallon quantities.

  • Black-Briar Mead
    • 6 oz crushed blackberries
    • 1-2 tbps dried rosehips
    • 1/2 tsp ground cloves (why not whole cloves)
    • 1 cinnamon stick
    • dash of salt
  • Nord Mead
    • 1/2 tsp ground cardamom
    • 1 inch fresh ginger, peeled and sliced thin
    • 1 tsp whole cloves
    • 1 cinnamon stick

Honningbrew/Juniper Berry here –> Link

Violet Wine

As apparently mentioned in Brandon Sanderson’s book. I was sent this tiktok and after emailing the creator I was given this recipe

  • 1 part Flowers (by volume non crushed) to Distilled water, use Sweet Violets/Viola Odorata
  • 1 part sugar to 3 parts infused water
  • 1/2 packet of white wine yeast per quart of wine

Because you’re working with organics rinsing the violets is a good step but freezing them for ~2 weeks would be ideal to propperly kill any bacteria, not 100% required though

So from that and the video this to be the process

  1. Make tea from the violets and distilled water, steep ~30 min or until desired color
  2. Add sugar to fermenting vessle
  3. Add tea to the fermenting vessle minus the leaves
  4. Stir until combined
  5. Add yeast and stir gently
  6. Seal with airlock and set aside

As always sanitize everything first and shoot for ~1.1 SG if you want room to backsweeten down to 12% ABV like she ends at in the video, or 1.092 if you want to hit 12% off rip.